Pumpkin Dessert

Great dessert, especially for this season, but I like it any time!

Ingredients:

• 3 cups pumpkin
• 3 eggs, beaten
• 1 cup sugar
• 1 1/2 tsp. cinnamon
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• 3/4 tsp. nutmeg
• 1/2 tsp. cloves
• dash salt
• 1 large can sweetened condensed milk
• 1 cake mix, white or yellow
• 1 stick margarine, melted
• nuts, opt.

Directions:

Grease and flour a 9x13 inch cake pan. Combine pumpkin, eggs, and sugar. Stir well. Add spices, salt, and milk. Blend well. Pour pumpkin mixture into pan. Sprinkle cake mix over top and drizzle with melted margarine. Top with nuts, if desired. Bake at 350 degrees F for 45-50 minutes.

By Robin from Washington, IA

Ingredients:

• 1 large can pumpkin
• 3/4 cup brown sugar
• 2 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 1/2 gallon vanilla ice cream

Directions:

Mix first four ingredients together and stir well. Combine with softened ice cream. Pour into graham cracker crust in 9x13 inch pan. Freeze until ready to serve. Can be used without a crust, just pout into pan, freeze, and cut into squares, and serve.

By Robin from Washington, IA

Ingredients

• 1 yellow cake mix
• 1/4 cup soft margarine
• 1 egg
• 1 can pumpkin (16oz.)
• 1 egg
• 1/3 cup milk
• 1/2 cup brown sugar
• 2 tsp. cinnamon
• 1/4 cup sugar
• 1 tsp. cinnamon
• 1/4 cup margarine, soft
• Cool Whip

Directions:

In large bowl, combine cake mix, 1/4 cup margarine and egg. Mix all together by hand like pie crust. Take out 1 cup and set aside for later use. Press the rest of mixture in a greased and floured 9x13 inch pan.

In large bowl, mix pumpkin, 1 egg, milk, brown sugar and 2 teaspoons cinnamon until smooth. Pour this over crust. With the 1 cup you saved, add 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 cup margarine. Sprinkle this over filling and bake for 45 minutes at 350. Serve with Cool Whip.

Note: This is better made the day before you serve it. It will freeze well.

By Robin from Washington, IA

Ingredients

• 2 cups canned pumpkin
• 1 cup sugar (opt.)
• 1 tsp. ginger
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 1 cup chopped pecans
• 1/2 gal. vanilla ice cream (softened)
• 36 gingersnap cookies or 3 cup crushed
• whipped cream for top

Directions

In chilled bowl, combine pumpkin, spices, (sugar), and nuts. Fold in softened ice cream. Line bottom of 9x13 inch dish with ginger snaps. Pour ice cream mixture on top of that and cover with remaining cookies. Freeze until firm. 15 servings.

By Robin from Washington, IA